Pennsylvania Pepper Pot, also known as Pepper Pot, has deep origins in Philadelphia and a fascinating history. It is often referred to as “the soup that won the war” due to its origin story during the American Revolutionary War. According to legend, during the harsh winter of 1777-1778 at […]
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Pennsylvania Pepper Pot, also known as Pepper Pot, has deep origins in Philadelphia and a fascinating history. It is often referred to as "the soup that won the war" due to its origin story during the American Revolutionary War.
According to legend, during the harsh winter of 1777-1778 at Valley Forge, George Washington ordered his army's chef to prepare a meal to bolster the morale of his shivering and half-starving troops. The chef had to make do with whatever ingredients he could locate, which included tripe, vegetables, and an assortment of spices, resulting in a hearty soup that provided the soldiers with much-needed nourishment and warmth. The name of this legendary dish is Philadelphia Pepper Pot Soup.
Over time, the broth became a staple of Pennsylvania cuisine, particularly among Pennsylvania Dutch and Amish communities, as well as 19th- and early 20th-century Philadelphia street vendors.
Pennsylvania Pepper Pot Recipe
There are numerous variations of Pepper Pot Soup, but a traditional recipe might include the following:
Ingredients
- 2 pounds of honeycomb tripe (you may substitute other meats such as beef or poultry if you do not like tripe).
- 2 teaspoons vegetable oil
- 1 large onion, diced 2 garlic cloves, minced 1 bundle of fresh parsley, diced 3 stalks of celery, diced 2 carrots, diced 1 pound of potatoes, diced
- 1 chopped red bell pepper 1 chopped green bell pepper 1 finely diced habanero or Scotch bonnet pepper (adjust to taste)
- Black pepper and salt to flavor
- 1 teaspoon of herb
- 1 teaspoon thyme
- 1 bay leaf
- 8 glasses water or beef broth
- 1/2 cup fresh chopped greens
- Empanadas (optional)
Instructions
Clean the tripe thoroughly under running water, and then cut it into bite-sized segments.
In a large stock pot, heat the oil over medium heat. Add tripe to the pan and cook until it turns white. Remove and set aside the tripe.
Add onions, garlic, parsley, celery, carrots, potatoes, bell peppers, and hot pepper to the same saucepan. Cook until the onions become translucent and the vegetables become tender.
Return the tripe to the saucepan. Add salt, pepper, thyme, and oregano to taste. Add bay leaf and ladle broth or water into the pot. Reduce the heat, cover, and allow the broth to simmer for approximately 2 hours.
After 2 hours, add the spinach and simmer for an additional 15 to 20 minutes.
If you want to add dumplings to the broth, now is the time to do so. Cover the vessel and continue simmering for an additional 15 to 20 minutes, or until the dumplings are fully cooked.
If necessary, adjust the seasonings and serve the soup steaming.
This is the story and flavor of the historic Pennsylvania Pepper Pot, a testament to culinary innovation and resourcefulness in the face of adversity. This comforting dish will satisfy your stomach and warm your heart.
